While I’m sure this would make a lovely breakfast or brunch recipe, we’ve only ever eaten it for dinner. And to be honest, that’s usually because I’ve taken stock of what’s nearing the end of its lifespan in the fridge and realized we need to use up some eggs. But it’s hearty enough to make a filling (and quick) dinner, and it’s super tasty.

This is another recipe that lends itself to substitution. Whether you just happen to have red pepper or onion on hand, an overabundance of chives in the garden, or you bought an economy-sized bag of oregano that isn’t going to make the cut as you pack to leave the country (ahem), anything goes. Just do not skip those chunks of mozzarella cheese. DO NOT! Nor should you try to be lazy about it by adding grated mozzarella instead. Buy a block and cut up those chunks, you’ll thank me for it later when you’re savoring the soft gooey deliciousness of a pocket of melted cheese.

Preheat the oven to 350°F. In a bowl, beat the eggs with the milk, Parmigiano, basil, salt and pepper. In an ovenproof nonstick skillet, heat the oil. Add the shallots and cook over low-moderate heat until softened. Stir in the tomato and prosciutto until warm. Add the eggs. Cook without stirring until the eggs are beginning to set on the bottom, about 3 minutes. Poke the mozzarella into the eggs. Bake the frittata until just set, about 20 minutes. Shake the skillet over a burner on high heat until the frittata releases, 10 seconds. Invert the frittata onto a plate and let cool for 5 minutes, then cut into wedges and serve.